Since I started eating meat again last year, I almost always keep a package of organic chicken thighs or breasts in my freezer for fresh, quick-to-assemble meals like curried chicken salad, chicken bacon ranch pasta—and this simple chicken soup.
Chicken or vegetable broth concentrate, like Better Than Bouillon brand, is a staple that I like to keep in the fridge for soups, sauces, and any other recipes that require stock. This way, I can use as much or as little as I need, without opening a full box of stock. The broth concentrate paste just gets scooped out of the jar and added to whatever I'm cooking along with water or other liquid. And as a bonus, it dissolves quicker when compared to bouillon cubes. Low sodium and organic varieties are available, too, which I usually try to buy but sometimes they are hard to find in stores.
Other alternatives to the broth concentrate are a good quality organic vegetable or chicken stock (Wegmans house brand is fairly low sodium) or, of course, homemade stock.
Posts tagged as “soup”
Soup is often my go-to lunch since it's quick and easy to grab from a store or a work cafeteria. I always have a stockpile of some kind of soup or chili in the freezer for when I don't feel like cooking when I get home in the evening, too, which I thaw overnight in the refrigerator or, if I don't remember, quickly thaw in the microwave.
I make and eat soup year-round, even during the summer, but nothing beats the magical feeling of eating hot soup on a cold day. It just warms up your body and makes you feel instantly better—at least, for me it does.
This recipe for mushroom barley soup is one of my favorites to make in the crock pot and let cook overnight for dinner the next day. It is healthy and doesn't require a lot of ingredients, making it a perfect recipe for using up pantry and fridge staples.